LogFAQs > #943716925

wolfy42 posted...

If you have been thinking about getting an air fryer

I have been!

I've also been considering getting a rice steamer for years now.



wolfy42 posted...

There is a, basically large mozz stick recipe that I converted into a lasagna like dish, but I am going to unconvert it with this.

Mozzarella sticks are one of the things I'm curious to know how the fryer handles. Especially pre-made ones that are technically made to be baked rather than fried (because I'm not a huge fan of baked sticks).

I'm also moderately curious how the thing would handle bacon.



wolfy42 posted...

Tomorrow I am going to try and make hamburgers in it, but, an advantage already will be that the basket is non-stick and I should be able to make very thin burger patties.

I actually have a rotisserie for that - two medium-sized patties fit in a single cage, then you basically bake them sideways and a good amount of the excess fat drops out. Throw them on a kaiser roll and you're good to go.

The rotisserie is also pretty good for steak - I generally sear it in a frying pan, then switch it to the rotisserie and bake until it's rare, and it tastes great. The bake could be an issue because it can dry out meat, but the searing helps solve that problem and locks most of the juices in. So good.



wolfy42 posted...

I've had a lifelong fear of deep frying (due to an incident when I was around 11 or 12), so there are many foods I never was able to make. This solves that, and makes many other foods WAY easier, so far more likely to make for just myself.

I've never really had a fear of it - when I was a kid my grandmother owned a Fry Daddy (which was basically just a hot bucket you put lard into), and we'd fry ethnic cookies in it (basically these: http://en.wikipedia.org/wiki/Angel_wings ). So I was always pretty chill about the idea of handling red hot grease.

The real problem for stuff like that is grease disposal. It can get messy, which in turn kind of discourages using it as often as you otherwise might. It's part of why I don't even make french fries or bacon in a frying pan as often as I might, because there's always a fair amount of grease left to get rid of.

When my father was still alive he actually used to keep the grease, then do this thing where you mix bird seed into the grease and let it congeal into a lump that you can feed to birds. But that's not really my jam.
---

"Wall of Text'D!" --- oldskoolplayr76
"POwned again." --- blight family